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Christmas Baked Salmon

Christmas Baked Salmon with Honey Butter Glaze Magic

This Christmas Baked Salmon features a sweet and savory honey butter glaze, making it a delightful centerpiece for holiday gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 slices
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 1.5 kg side of salmon, skin-on 1.2 – 1.5 kg ensures a beautiful presentation.
  • 1 tsp kosher salt Essential for seasoning.
  • 1 tsp black pepper Adds necessary kick.
For the Honey Butter Glaze
  • 150 g unsalted butter Can use ghee for a dairy-free option.
  • 0.5 cup honey Provides delightful sweetness.
  • 3 cloves garlic, minced Infuses with aromatic depth.
For the Creamy Dill Sauce
  • 1.5 cups sour cream Opt for full-fat for richness.
  • 0.5 cup fresh dill, chopped
  • 0.5 unit eschallot, grated
  • 1.5 tbsp lemon zest Enhances freshness.
For the Holiday Tapenade
  • 1 cup dried cranberries Provides sweet-tart contrast.
  • 1 cup orange juice Plumps cranberries.
  • 1 cup slivered almonds, toasted Provides crunchy texture.
  • 0.33 cup parsley, roughly chopped Brightens flavor.
  • 1 tbsp extra virgin olive oil Helps bring together ingredients.
  • 1 unit pomegranate, seeds only For garnishing.
  • 3 tbsp lemon juice Adds a zesty kick.

Equipment

  • baking tray
  • small saucepan
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat oven to 180°C (350°F). Line a baking tray with aluminum foil and place the salmon on it, skin-side down.
  2. In a small saucepan, combine unsalted butter, honey, and minced garlic. Simmer for 2 minutes, then pour over salmon.
  3. Season salmon with salt and pepper evenly.
  4. Seal salmon tightly with parchment paper and aluminum foil. Bake for 15 minutes.
  5. Uncover and broil for 7-10 minutes until glaze caramelizes.
  6. Mix together sour cream, dill, eschallot, and lemon zest in a bowl. Season with salt.
  7. Plump cranberries in hot orange juice for 10 minutes, then mix with almonds, parsley, olive oil, and salt.
  8. Transfer salmon to a platter, add creamy dill sauce and tapenade, and garnish with pomegranate seeds and lemon juice.

Nutrition

Serving: 100gCalories: 250kcalCarbohydrates: 15gProtein: 28gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 300mgPotassium: 400mgFiber: 2gSugar: 8gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for 3-4 days in the fridge. Freeze portions for up to 3 months.

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